Hari chutney/dhaniya chutney

Weekly jugaad, hari/coriander chutney prepared with a bunch of fresh coriander leaves, mango pieces, green chilies, salt and sugar. Finally a dash of lemon extract for retaining the jade shining green colour.

Hari chutney/Dhaniya chutney

Ingredients

1 bunch of fresh coriander leaves

4 spicy green chilies

5 thin slices of tothapuri mango  without skin

Salt as required

1 teaspoon sugar

1 lemon extract

2 tablespoon of water (optional)

Method

*Wash, trim and chop coriander leaves

#In a large mixer jar add mango slices, green chilies,coriander leaves, add salt, sugar and lemon extract.

*In pulse mode grind. Once it starts getting crushed, use the lowest grinding mode, add a little water if required, and grind to a coarse or smooth paste. I prefer it smooth consistency.

*Adjust salt if required.

*Keep in small air tight containers, use the quantity that you require,rest of the chutney you can freeze.

*When ever you require, take the chutney out, gently crush with a fork and allow it to reach room temperature. Enjoy the chutney it tastes and smells exactly like how you had it when freshly made.

*This way you save your time and utilise the fresh coriander leaves to its maximum.

Notes

I keep them in air tight small containers and freeze them.

The small quantity is for today's use. The larger one is kept on the freezer.

Every time we need, take the box out take necessary quantity, leave it for it to reach room temperature and gently crush with a fork, mix well and it's ready. Taste same like freshly made chutney.

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